Nattokinase (NK) is a kind of bacillus subtilis protein kinase, which is a serine protease produced by Bacillus subtilisl natto the fermentation of natto.
It was discovered in natto in 1980 that it is composed of 275 amino acids in a fixed arrangement with a molecular weight of 27724, which has the unique function of breaking down thrombus. The active effect is expressed by the inherent unit FU.
Natto is a traditional Japanese fermented soybean dish and dietary staple that has been used in Japanese culture for more than 1,000 years for its popular taste. Natto is simple to make, requiring only soybeans, straw and water. Steamed beans are mixed with straw, which contains the bacteria Bacillus subtilis, and left to ferment for 24 hours. The resulting product is sticky and has a stringy, web-like consistency. It has been used as a folk remedy for heart and vascular diseases.
Product Name: nattokinase
Appearance:Pale yellow or white powder
Shelf life:2 Years
Storage:Cool Dry Place
1.Safe and effective dissolution of cardio-cerebral thrombosis;
2.Relieve blood vessels, clean up blood vessels, soften blood vessels and maintain vascular elasticity to maintain normal blood pressure;
3.Lower cholesterol, lower blood lipids, keep them at normal levels, and prevent the accumulation of LDL;
4.Protect and nourish myocardium and prevent the irreversible development of myocardium to the stage of "necrosis";
5.Provide energy and nutrition for cardiovascular and cerebrovascular health care;
6.Improves memory, attention and cognition;
7.Helps relieve migraine symptoms;
8.Provide strong and effective antioxidant protection and optimize overall health;
9.Promotes and strengthens the immune system to maintain health.